• gartenstimmung

Winter Wellness Series: All Three Workshops

$110.00

Winter Wellness Series – 3 workshops

Wednesdays 5pm – 6.30pm: October 12th, October 26th, November 16th

If you’d like to come on 2 saturdays and a wednesday or 2 wednesdays and a saturday, just let us know your choice of three workshops.

A series of three workshops on herbs and herbal medicine making, focusing on herbs which support the immune system. The workshops can be taken as individual classes or as a complete series (discount for the complete series!)

The aim of the series is to keep you and your family healthy through the winter. You will learn how to make herbal vinegars, tinctures, syrups and cordials using herbs from your kitchen, the garden and the wild (or occasionally bought). In each workshop we will do a deep dive into 5 to 7 herbs and discuss how these herbs can support your immune system and also your digestive, nervous, cardio-vascular systems and more.

In each class you will take home a herbal tonic that you will make.

  1. Herbal Support for the Immune System
  2. Fire Cider
  3. Sacred Plants & Goddesses
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Description

Winter Wellness Series – 3 workshops

A series of three workshops on herbs and herbal medicine making, focusing on herbs which support the immune system. The workshops can be taken as individual classes or as a complete series (discount for the complete series!)

The aim of the series is to keep you and your family healthy through the winter. You will learn how to make herbal vinegars, tinctures, syrups and cordials using herbs from your kitchen, the garden and the wild (or occasionally bought). In each workshop we will do a deep dive into 5 to 7 herbs and discuss how these herbs can support your immune system and also your digestive, nervous, cardio-vascular systems and more. 

In each class you will take home a herbal tonic that you will make.

Additional information

Date and time


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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